Chicken Quesadillas

• 6 Tbsp. 

  vegetable oil, divided

• 2 

  bell peppers, thinly sliced

• 1/2 

  onion, thinly sliced

• Kosher salt

• 1 lb. 

  boneless skinless chicken breasts, sliced into strips

• 1/2 tsp. 

  chili powder

• 1/2 tsp. 

  ground cumin

• 1/2 tsp. 

  dried oregano

• 4 

  medium flour tortillas

• 2 c. 

  shredded Monterey jack

• 2 c. 

  shredded cheddar

• 1 

  ripe avocado, sliced

• 2 

  scallions, thinly sliced

• Sour cream, for serving

1. Step 1In a large skillet over medium-high heat, heat 1 tbsp. neutral oil. Add peppers and onion and season with salt. Cook until soft, 5 minutes. Transfer to a plate. 
2. 
   
3. Step 2
4. Add 1 tbsp. neutral oil to pan and heat over medium-high heat. Add chicken to pan and season with chili powder, cumin, dried oregano, and ½ teaspoon salt. Cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate. Wipe out skillet.
5. 
   
6. Step 3Add 1 tbsp. neutral in skillet. Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both cheeses, ¼ of the cooked chicken mixture, ¼ of the pepper-onion mixture, a few slices of avocado, and a sprinkling of scallions. Fold the other half of the tortilla over and cook, flipping once, until golden, 3 minutes per side. 
7. 
   
8. Step 4Repeat with remaining oil, tortillas, chicken, pepper-onion mixture, avocado, and scallions to make 4 quesadillas. 
9. 
   
10. Step 5Slice into wedges and serve with sour cream.